Melissa Deaton
Chef
Kettering,OH
Overview
20
20
years of professional experience
Work History
Chef
The Dublin Pub
05.2016 - 05.2025
- Chef, beginning as a line cook before moving up.
- Trained kitchen staff to perform various preparation tasks under pressure
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed innovative, seasonal recipes, keeping the menu rotating.
- Designed and executed catering menus for large events, adapting offerings to meet diverse client needs.
- Skilled in large-scale, visually appealing food and charcuterie displays.
- Designed monthly dinner menus to complement a whiskey and cigar pairing.
- I was invited for two years in a row to teach a culinary class at Centerville High School on behalf of a fundraiser.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Line Cook
Lilys Bistro
09.2023 - 11.2024
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Saute Cook
Wheat Penny Oven & Bar
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Placed orders to restock items before supplies ran out.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Prepared sauces and garnishes to complement sauteed menu items.
- Performed thorough quality checks of food plating and presentation.
Saute Cook
Bar Dumaine
08.2013 - 07.2014
Garde Manger
Rue Dumaine
08.2011 - 09.2013
Garde Manger
C'est Tout
08.2015 - 10.2016
Kitchen Manager
The Wine Loft
08.2011 - 08.2013
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Line Cook
Harrisons Bar & Restaurant
04.2006 - 08.2009
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
Education
Culinary Arts
Sinclair Community College
Dayton, OHCulinary Arts
Miami Valley Career Technology Center
Clayton, OH05.2008
High School Diploma -
Tippecanoe High School
Tipp City, OH05.2008
Timeline
Line Cook
Lilys Bistro
09.2023 - 11.2024
Chef
The Dublin Pub
05.2016 - 05.2025
Garde Manger
C'est Tout
08.2015 - 10.2016
Saute Cook
Bar Dumaine
08.2013 - 07.2014
Garde Manger
Rue Dumaine
08.2011 - 09.2013
Kitchen Manager
The Wine Loft
08.2011 - 08.2013
Line Cook
Harrisons Bar & Restaurant
04.2006 - 08.2009
Saute Cook
Wheat Penny Oven & Bar
Culinary Arts
Sinclair Community College
Culinary Arts
Miami Valley Career Technology Center
High School Diploma -
Tippecanoe High School
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